This vegan flapjack almost caused a riot on the last Thighs of Steel London ‘club’ ride. Dense, nutritious, spicy and with a strong chocolate bite. What more could you want after a beasty climb?
The base flapjack recipe is inspired by Andrew Hardwick.
Ingredients
- 125g porridge oats
- 125g jumbo oats
- 150g vegan block
- 100g crystallised ginger (finely chopped)
- 2 bananas (smooshed)
- A squidge of rice syrup (or similar)
- For the chocolate coating: 200g (yep) 90% (yep) dark chocolate
Method
- On a low heat, melt down the vegan block, bananas, ginger and rice syrup until you’ve got a thick paste
- Stir in the oats
- Line a small baking tray (19x23x3cm — smaller than you expect) with greaseproof paper or use a bit of vegan block to grease it up real nice
- Smoosh the flapjack mixture firmly into the tray
- Smoosh it down some more using a heavy weight
- Bake at 175C for 25-odd minutes
- When you take it out of the oven, the flapjack should be visibly soft and beginning to brown
While the flapjack is baking, prepare the chocolate:
- Boil some water in a pan
- Put HALF the chocolate into a glass bowl or measuring jug (one that fits into the pan)
- Turn off the heat on the water (or leave it on really low)
- Put the chocolate jug into the pan
- Wait for the chocolate to melt gently, then add the remaining solid chocolate
- This process is called tempering and makes sure that the chocolate doesn’t change molecular structure and go all sticky on your fingers
- When the chocolate’s all melted (this will take some time), pour it over the flapjack, spread it around, and allow to cool
Finishing off:
- While the flapjack is still soft, cut the flapjack into whatever size slices you want
- Once the tray is cool enough for the fridge, whack it in there
Now share with friends after a badass hill climb.